Cheesy Chicken Casserole

Cheesy Chicken Casserole
This was one really tasty meal!

Ingredients:
2 packages of thin chicken breasts.
a few slices of prosciutto.
a half bag of fresh spinach.
an 8oz. package of mushrooms.
1 envelope Lipton Recipe Secrets Savory Herb and Garlic.
 1/2 cup white wine
1/4 cup olive oil.
8 oz. shredded Swiss or mozzarella.

Preheat oven to 375.
spray a 13x9 pan with Pam. Craig used a 11x11.

Layer chicken breasts in pan. Craig diced his chicken.

Cover with prosciutto, spinach and mushrooms.
Whisk together olive oil, wine and savory herb envelope, then pour over everything.

Lightly cover with foil and bake for 30 minutes.

Remove foil, top with cheese and bake 5 minute more.
Now when Craig took the foil off, there was so much liquid, he drained it off before adding cheese. I think next time he'll saute the mushrooms first to eliminate a lot of the water.

Pared with roasted asparagus for a delicious meal!

We even had enough for leftovers!

Brat and Tot bake

This recipe came from Taste of Home magazine. As usual, Craig modified it a bit to get it a lot less fat.

Ingredients

• 1 pound uncooked Hot Italian Turkey Sausage, casings removed
• 1 medium onion, chopped
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (32 ounces) frozen Tater Tots
• 2 cups (16 ounces) light sour cream
• 2 cups (8 ounces) 2% shredded cheddar cheese

Directions

• Crumble sausage into a large skillet; add onion. Cook over medium
• heat until meat is no longer pink; drain. Stir in the soup.
• Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots
• and sour cream. Sprinkle with cheese. Bake, uncovered, at 350°
• for 35-40 minutes or until heated through and cheese is melted. Let
• stand for 5 minutes before serving. Yield: 6 servings.
• 
  

We served it with steamed broccoli. It was good!

Honey-Sriracha Chicken Foil Packet

A quick and easy dinner!

Ingredients

1/2 cup uncooked instant brown rice 

1/2 cup water

1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed.

4 boneless skinless chicken breasts (from 20-oz package)

3 tablespoons honey

3 tablespoons fresh lime juice

11/2 tablespoon Sriracha sauce 

Directions

• 1. Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
• 2. Cut 4 (10x12-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
• 3. In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
• 4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
• 5. Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

Okay, first off, one box of frozen veggies is no where enough for 4 servings. We used 2 boxes and could have used 3. We like veggies.
Second, we upped the rice to 3/4 cup and the water to 3/4 cup.
Every thing else we followed.
Easy and tasty!

Kale chips

Tried a new thing. Kale chips. And they were yummy!
I was skeptical, as how could  dried leaves taste like anything. But I was wrong!

Start with a bunch of Kale.

Cut out the center vein.

Cut into roughly 2 in pieces.

Discard the veins.

Rinse well to remove any grit, and lightly dry on paper towels.

Lightly toss with a tablespoon of olive oil and a sprinkling of salt.

Bake at 290 for about 15-30 minutes, watching closely until they become dry and crisp.

Don't over cook, or you'll end up with burnt chips. Use a spatula to loosen them from the pan and slide them into a bowl.
And I must say, they are as addicting as potato chips, only way better for you.  :-)